If you are searching for an irresistibly delightful treat to brighten your brunch table or add a special twist to dessert time, the Rhubarb Cream Cheese Monkey Bread Recipe is your golden ticket. This luscious pull-apart bread combines fluffy biscuit dough with pockets of creamy cheesecake filling and bursts of tangy rhubarb, all coated in a warm cinnamon-sugar embrace. Each bite is a perfect harmony of sweet, tart, and rich flavors that will quickly become a household favorite and a celebration-worthy indulgence.
Ingredients You’ll Need
Getting started with this Rhubarb Cream Cheese Monkey Bread Recipe couldn’t be easier. The ingredients are straightforward yet each brings something special to the table, from the tender biscuit dough that builds the structure to the fresh rhubarb adding vibrant color and tart complexity.
- Biscuit Dough (2 cans, 16.3 oz each): Provides the soft, fluffy base that’s perfect for pull-apart baking.
- Fresh or Frozen Rhubarb (1 cup, chopped): Offers a bright, tart flavor that balances the sweetness perfectly; thaw frozen rhubarb well to avoid sogginess.
- Cream Cheese (8 oz, softened): Adds rich and creamy pockets that melt in your mouth.
- Powdered Sugar (1/4 cup): Sweetens the cream cheese filling just enough without overpowering it.
- Vanilla Extract (1/2 teaspoon): Enhances the cream cheese with warm, fragrant notes.
- Granulated Sugar (3/4 cup): Combines with cinnamon for a classic sugary coating that creates a caramelized crust.
- Ground Cinnamon (1 teaspoon): Adds aromatic spice that perfectly complements the rhubarb and cream cheese.
- Unsalted Butter (1/2 cup, melted): Poured over the top to create a moist, golden finish and rich flavor.
How to Make Rhubarb Cream Cheese Monkey Bread Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Greasing a bundt pan generously is essential here—this ensures your monkey bread will release easily and keep its beautiful shape once baked.
Step 2: Make the Cream Cheese Filling
In a small bowl, whip together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This luscious filling brings that dreamy, rich texture inside every biscuit bite.
Step 3: Prepare the Cinnamon Sugar Mix
Next, stir the granulated sugar and cinnamon together in another bowl. This fragrant sugar mixture will coat the dough, creating that signature crispy, sweet exterior that makes monkey bread so addictive.
Step 4: Cut and Fill the Biscuits
Cut each biscuit into quarters, then gently flatten each piece. Place a small dollop of the cream cheese filling along with a few pieces of chopped rhubarb in the center. Pinch the dough around the filling securely and roll it gently into a smooth ball. This step is where the magic begins—each ball hides a surprise of creamy tang and fruit!
Step 5: Coat and Layer
Roll every filled dough ball in the cinnamon sugar mixture until thoroughly coated. Layer these sugar-kissed balls evenly in your prepared bundt pan, forming a mound of irresistible anticipation.
Step 6: Add Butter and Bake
Pour the melted butter evenly over the layered dough balls, which helps everything meld together into a golden, buttery delight. Bake for 35 to 40 minutes or until the top is beautifully browned and a toothpick inserted comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes before flipping it onto a serving plate to reveal its stunning pull-apart glory.
How to Serve Rhubarb Cream Cheese Monkey Bread Recipe
Garnishes
A light dusting of powdered sugar or a simple drizzle of vanilla glaze made from powdered sugar and milk elevates this monkey bread to an elegant treat. Fresh mint leaves can add a pop of color and a refreshing note.
Side Dishes
This monkey bread shines beautifully when paired with fresh fruit salad or a dollop of whipped cream to complement its richness. For brunch, serve alongside scrambled eggs and crispy bacon for a well-rounded feast.
Creative Ways to Present
Try serving the pieces arranged on a rustic wooden board for a charming, casual look, or pull the bread apart at the table, letting everyone enjoy the fun of tearing into gooey, sweet layers together. You can also bake the dough balls in mini muffin tins for individual servings perfect for parties.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Rhubarb Cream Cheese Monkey Bread tightly in plastic wrap or store it in an airtight container and refrigerate. This keeps it fresh for up to 3 days and preserves the delightful texture and flavor.
Freezing
For longer storage, freeze the unbaked filled dough balls before rolling in cinnamon sugar. Freeze them on a baking sheet first, then transfer to a freezer-safe bag. Thaw in the fridge overnight before baking. You can also freeze baked monkey bread in an airtight container, but the texture is best basked fresh.
Reheating
Reheat leftovers in a warm oven (about 300°F) for 10 to 15 minutes to restore that fresh-baked warmth and softness. Avoid microwaving if possible, as this can lead to a soggy texture.
FAQs
Can I use frozen rhubarb for this recipe?
Yes! Just make sure to thaw it completely and drain any excess moisture before using to prevent sogginess in the dough.
Is this recipe suitable for vegetarians?
Absolutely! This Rhubarb Cream Cheese Monkey Bread Recipe contains no meat or animal-derived gelatin, making it a perfect vegetarian-friendly dessert or brunch item.
Can I substitute cream cheese with another filling?
You could try mascarpone or ricotta for a different creamy texture, though cream cheese provides the perfect balance of tang and richness here.
How long does the monkey bread stay fresh?
When stored properly in the refrigerator, it stays fresh for up to 3 days. For the best texture, reheat before serving.
Can I add nuts or other fruits to the recipe?
Yes, chopped nuts like pecans or walnuts add wonderful crunch, and blueberries or strawberries go beautifully with rhubarb’s tartness. Just fold them gently into the filling or sprinkle between layers.
Final Thoughts
This Rhubarb Cream Cheese Monkey Bread Recipe offers the perfect combination of sweet, tart, and creamy bites that will quickly become a favorite go-to for any occasion. It’s as fun to make as it is delicious to eat, and the smiles it brings around the table are guaranteed. Don’t wait to share this joyful, warm treat with the people you love—you’ll be so glad you did!
Print
Rhubarb Cream Cheese Monkey Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rhubarb Cream Cheese Monkey Bread is a decadent pull-apart treat featuring fluffy biscuit dough layered with sweet-tart rhubarb, creamy pockets of cheesecake filling, and a cinnamon-sugar coating, all baked to golden perfection. Ideal for brunch, dessert, or spring celebrations, this delightful bread offers a perfect balance of tangy and sweet flavors wrapped in a soft, buttery texture.
Ingredients
Base Dough
- 2 cans refrigerated biscuit dough (16.3 oz each)
Filling
- 1 cup chopped fresh or frozen rhubarb
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Coating
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Butter
- 1/2 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter or non-stick spray to ensure the monkey bread doesn’t stick after baking.
- Make Cream Cheese Filling: In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until completely smooth and creamy, creating the cheesecake filling.
- Prepare Cinnamon Sugar: In another bowl, mix together the granulated sugar and ground cinnamon thoroughly. This will be used to coat the biscuit dough balls.
- Form Dough Balls: Cut each biscuit from the cans into quarters. Flatten each piece slightly using your fingers or a rolling pin. Place a small dollop of the cream cheese mixture and a few pieces of chopped rhubarb in the center of each flattened dough piece. Carefully pinch the edges together to seal the filling inside and roll it gently into a ball.
- Coat with Cinnamon Sugar: Roll each filled dough ball in the cinnamon sugar mixture until fully coated, ensuring a sweet and spiced exterior.
- Assemble into Bundt Pan: Layer the cinnamon sugar-coated dough balls evenly in the greased bundt pan. Arrange them neatly to allow even baking and easy pull-apart when served.
- Add Butter and Bake: Pour the melted unsalted butter evenly over the layered dough balls. Place the bundt pan in the preheated oven and bake for 35 to 40 minutes or until the monkey bread is golden brown and cooked through.
- Cool and Serve: Remove the bundt pan from the oven and let the monkey bread cool for 10 to 15 minutes in the pan. Invert onto a serving plate carefully. Serve warm for the best taste and texture experience.
Notes
- If using frozen rhubarb, thaw completely and drain any excess liquid before using to prevent sogginess.
- For an extra sweet touch, drizzle with a glaze made from powdered sugar mixed with a little milk once the bread has slightly cooled.
- Store leftovers in the refrigerator and reheat before serving to maintain softness and flavor.
